Dinner Menu
Wednesday, November 9th, 2011
Small Plates
10.
Acorn Squash Soup, fried garlic, smoky cinnamon oil, feta
Fried Jalapeno Tacos, coleslaw, almond romesco, refried beans
Dad’s Apple Salad, hazelnuts, peanuts, maple vinaigrette, currants, rosemary
Pistachio and Prune Country Terrine, mustards and pickles
Seafood Pates, smoked blue fish “brandade”, swordfish salad, pickled mackerel, radish salad
Turkey Nuggets, turkey gravy, pickled cranberries
Spinach Salad, warm bacon vinaigrette, blue cheese, crumbled fries roasted onions
Lisa’s Brussels Sprouts, sunchokes, roasted anchovy, Parmesan, wilted iceberg, slow poached egg
Danish NEFF Meatballs, havarti, mushroom, barley and raisins
Mighty Food Farm Fingerling and Sweet Potato, mussels, spicy lamb sausage
Sourdough toasts 2.
Pasta
20.
Penne, roasted tomatoes, High Lawn ricotta, Parmesan and olive oil
Linguini, butternut “mac and cheese”, Vermont aged cheddar, maple gastrique, crumbled grilled cheese
Roasted Beet Risotto, goat cheese, winter squashes, walnut and maple
Plates
25.
Veal Sweetbreads, braised chicken thighs, sauerkraut, marinated beets
Steamed Long Island Fluke, panisse, lima, delicata squash, creamed quinoa and leeks
Seared Scallops, teriyaki eggplant puree, Japanese turnips, kale
Pan Roasted Poussin, spinach and spaetzle, kholrabi and fried parsnips
Required Legal Notice
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is now 7%, 6.25% MA and .75% Local